Oyster Salad
The oysters should be parboiled. Cut into halves, mix with celery and serve with a mayonnaise tartar dressing.
From the Larkin Kitchen-Laboratory in Buffalo, 1907 — the soap-and-premium empire's own book of over two hundred recipes.
The oysters should be parboiled. Cut into halves, mix with celery and serve with a mayonnaise tartar dressing.